How much do you LOVE summer salads?
Here’s the situation: I have never been a fan of pasta salads. Like, never. I usually avoid them at cookouts and barbecues, but sometimes when the options are limited—burger, hot dog, pasta salad and fruit—I cave and take some. Then I regret it. I don’t want cold cubes of meat and cheese doused in vinegar unless it’s the exact cheese and dressing I prefer, with crackers and pickles on the side.
Part of my ambivalence comes from not being deeply in love with pasta itself, but I decided to create a pasta salad I would actually want to eat. The bonus: it’s delicious hot or cold. I prefer it cold, but served warm it’s still great because bacon grease is involved.
Fair warning: I’ve been in a bacon-heavy mood lately.
This salad is full of my favorite summer ingredients:
- Bacon—lots of it, obviously.
- Sweet corn, because summer and obsession go hand-in-hand.
- Chunky zucchini for texture and color.
- Tomatoes, feta and garlic for bright summer flavor.
- Plenty of fresh herbs—use whatever you have or love right now. (Yes, that purple basil in the photo is real and thriving.)
With these ingredients, pasta salad finally hits the right note for me. No more complaints—just give me all the bacon.
Crispy Bacon and Grilled Corn Pasta Salad
4
45 minutes
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Ingredients
- 1/2 pound bacon, chopped
- 1 cup sweet corn
- 1 cup chopped zucchini squash
- 3 garlic cloves, minced
- 1 pint grape tomatoes, halved
- 4 cups cooked pasta (mini shells work well)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh chopped basil
- 2 tablespoons fresh chopped oregano
- 1 tablespoon fresh chopped rosemary
- 4 ounces feta, crumbled
Instructions
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Heat a large skillet over medium-low and add the chopped bacon. Cook until crispy and the fat has rendered. Transfer the bacon to paper towels to drain.
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Add the corn and zucchini to the skillet and increase heat to medium. Toss in the bacon grease and cook until the corn is slightly golden and the zucchini begins to soften. Stir in the garlic and cook for 30 seconds. Transfer the corn and zucchini to a large bowl, leaving the bacon grease in the skillet.
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Add the tomatoes and cooked pasta to the bowl with the vegetables. Season with salt and pepper and toss well. Drizzle 2 to 3 tablespoons of reserved bacon grease over the pasta and toss to coat.
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Whisk the olive oil with 1 tablespoon each of chopped basil and oregano and all the rosemary. Pour the herb oil over the pasta and toss thoroughly. Stir in the crumbled feta, then fold in the crispy bacon.
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Serve hot or cold. Add any extras you like—grilled corn on the cob sliced on top is a nice touch if you have leftovers.
Did you make this recipe?
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Seriously — that bacon, though.